Why restaurants must go digital-first
In a world where experience, speed and storytelling define consumer choices, restaurants born from bricks are now being eclipsed by restaurants born from bandwidth. Judith Cartwright, founder at Black Coral Consulting, explains why eateries today are all about content, community and cultural equity.
A classic comeback: inside British cuisine’s renaissance
Brimming with dishes that showcase local, sustainably sourced ingredients, Britain’s culinary scene is enjoying a well-deserved revival. Tom Aikens, chef and proprietor at Muse, explains how inspired culinary creatives are delighting diners countrywide by reinterpreting Best-of-British classics.
Midscale momentum: why investors are betting on the middle ground
Offering a winning combination of affordability, comfort and convenience, mid-market hotels are flourishing, often outpacing other key segments when it comes to growth. Jad Shamseddin, COO at Aleph Hospitality, explains why these sometimes overlooked properties are fast becoming the strategic investment choice for forward-thinking investors.
Closer to home: domestic tourism has its day
Tourism is undoubtedly enjoying a post-pandemic boom. However, travel patterns are changing, with a rising number of vacationers choosing to spend time nearer to where they live. Nagi Morkos, founder and managing partner at Hodema Consulting Services, shares his thoughts on how the hospitality industry can tap into this growing trend.
Why wellness resorts offer healthy investment opportunities
Today’s travelers are prioritizing their health and wellbeing more than ever before, triggering the rapid development worldwide of dedicated resorts and driving mainstream hotels to expand their facilities. Hala Matar Choufany, president of HVS Middle East and Africa, drills down into the numbers and explains why health-related resorts offer significant potential for regional developers.
Asian cuisine in focus with Jack Lam Yeung, chef de cuisine at Ming Pavilion, Island Shangri-La
We explore Asian cuisine, where tradition meets innovation, through the lens of Hokkien cooking, guided by Jack Lam Yeung, chef de cuisine at Ming Pavilion, Island Shangri-La.
Saudi Arabia: a transformative journey, step by step
The economic indicators tell the story. The kingdom’s ambitious economic transformation is continuing at a steady pace, with non-oil growth rising, driven forward by tourism and digital services. Nada Alameddine, managing partner at Hodema Consulting Services, digs into the data to analyze the largest Gulf nation’s recent achievements and goals.
Uncorking champagne trends with Roman Tanasiev
Roman Tanasiev, beverage manager of ATTIKO Dubai, believes that champagne is no longer reserved solely for toasts and special occasions. Here, he explains why.
6 business podcasting potholes and how to build a loyal listenership
Riky Bains, strategist at Brash and podcast enthusiast, has wise words for business leaders looking to join this increasingly popular form of media programming.
How sustainability became strategy for MENA hotel developers
Once an add-on, sustainability now sits firmly at the top of hotel developers’ lists, forming a key part of the planning, the financing and the delivery of major projects. Nicolas Mayer, PwC Middle East partner, tourism, sports and entertainment leader, explains how regional destinations are ensuring hospitality investment dovetails with their long-term goals to build resilience and remain relevant.
